Red kale is an old, unheaded cabbage from Russia. The red color often indicates varieties that grow in cold regions. Purple-red in color, this variety has one curly leaf per stem. This forgotten vegetable in France, except in the east, has come back very fashionable these last years. It is an exceptional source of elements beneficial to health: it promotes…
Very early old variety, excellent winter hardiness but flowers quickly in spring. Beautiful tight fleshy dark green, brown and light green apples at the core. Tasty and crunchy leaves. Spring sowing: late February to late April Late summer early autumn sowing: mid-July to mid-September 500 seeds approximately</h3 >
Easy to grow, harvests faster than spinach, and very decorative in the vegetable patch. it reseeds itself on its own... This medieval vegetable, ancestor of spinach, is grown and eaten like spinach, except that the orroche can reach 2 meters in height and is harvested quickly. flash ! About 6 weeks after sowing. Sowing: March to September 500 seeds approximately
Rhubarb leaves are poisonous and should be removed at the base of the leaves. It's a perennial! Very voluminous and decorative. Very easy to grow. Its cooked petioles are used in jams. Purifying, tonic and vermifuge properties. Sowing: March-April or at the end of summer - September 50 seeds approximately
Productive and resistant. Old rustic variety, a little earlier than the long-fruited variety. Round and shiny fruits the size of a dark purple grapefruit. Ideal for making moussakas or stuffed dishes. Sowing: March to April 50 seeds approximately
Mid-season variety, beautiful fruits from 120 to 250 g. It is large, round with smooth skin, very slightly ribbed, whose color becomes chocolate and sometimes black when ripe. Dense flesh with a real taste of butter as it is soft, full, fleshy, not very juicy and without acidity. Sowing: March-April 50 seeds approximately
Russian Persimmon Tomato is a variety originating from Ukraine with pretty orange fruits, resembling persimmons, slightly flattened, weighing 120 to 250g. Its flesh is juicy, and its flavor sweet. Good raw or cooked. Sowing: March-April 50 seeds approximately
This old variety is used in stews, hotpot, stews, soups to which it gives a lot of flavor, or simply steamed. It beautifully complements the taste of carrots, parsnips and turnips. Swede is a biennial plant frost resistant and if protected by a good ground cover, it can resist snow. Easy to grow. Sowing: May to July 200 seeds approximately
Local variety from the Centre-Val de Loire Region Rustic variety from Sologne, with a round, smooth root and light yellow skin. Excellent yield and very good conservation. We participate in its preservation and reproduction by uniting our efforts with those of the URGC (Union of Genetic Resources of the Center Region), whose object is the rescue of vegetable varieties and…
Very old variety. Voluminous apple with large golden-green leaves slightly tinged with red. Leaves cut (up to 3 times) regrow. Tender and excellent flavor. Spring sowing: end of February to end of April Summer sowing: April to May, it is then necessary prefer direct sowing in the ground, at the risk of seeing them rise very quickly Sowing at the…
Mid-season variety with very beautiful, fairly large fruits, 150 to 250 g, intense yellow, with juicy, soft, sweet and tangy flesh (just the right amount!) , very fragrant, very easy to grow. It is obviously one of the best yellow tomatoes that exists! Sowing: March-April about 50 seeds
Bulky, flattened and very tight head. Fairly high foot. Delicate and tender leaves. The best variety for fall, for its ease of cultivation and taste quality. Cold resistant. Sowing: March to August About 80 seeds
This squash was once used to make the famous “angel hair” jam which was so famous in Paris. Its flesh is white like coconut. Easy to grow. A well-fed plant can produce up to 100 kg of fruit. Sowing: April to May 15 seeds approximately
Very rich in vitamin C like parsley. Sow in the shade in cool soil, from April. Make another sowing at the beginning of October to have it all winter long. Sowing: March to October 500 seeds approximately
This small seeded, fast growing variety is ideal for fall and winter production. Its taste is pleasant and sweet. Sowing: July to October 500 seeds about
Oval yellow squash weighing about 1 kg. Cook it in a pressure cooker for 40 minutes. Then, we cut it in half and we discover a mass of filaments like spaghetti, which we remove with a spoon and drain. To be eaten with the same sauce as for spaghetti! Sowing: April to May 15 seeds approximately
Both vegetable and fruit, the leaves are eaten like those of spinach. After flowering appear small red and juicy fruits whose taste is reminiscent of remontant strawberries, to be eaten raw or in jam. Sowing: March to April or August to September (in sunny position) 200 seeds approximately
Young edible It is a runner. Curious squash very different from other varieties. Produces ovoid fruits which are dried. The result is a kind of slightly abrasive sponge that can be used like a horsehair glove. Sowing: April to May 15 seeds approximately
Miner sweet corn, also called sweet corn, is corn that can be eaten raw or cooked. Maize is a very nutritious food, rich in vitamins A, B, C and E, and in mineral salts. The stigmata, blond hair that grows on the ears, has an undeniable diuretic action that you can use in the form of an infusion. Sowing: April…
Rare variety, supposedly extinct, ovoid cantaloupe type with firm orange flesh, sweet and fragrant. Old variety imported in the 17th century in the Pays d'Auge grown on the hills of Honlfeur for export to England and Paris. This melon is quite embroidered with thick skin, it keeps well after harvest and can weigh up to 15kg! Sowing: March to May…
Cultivated for 4000 years in India, this plant was widely consumed, long before rice became the staple food. Ornamental plant with varnished black and bluish-gray seeds. Naturally pierced to make jewelry. *Plant also fodder and used by the Chinese pharmacopoeia. This great "grassroots herb" was once cultivated in monasteries to make prayer necklaces to gin. Today, you can slide it…
Medium orange tomato very productive throughout the season. Fairly sweet tomato that lends itself well to a coulis or sauce where the flavor is enhanced. Very early variety, vigorous and quite resistant to environmental hazards. Adapted to the harsh mountain climate. Sowing: March-April 50 seeds approximately
This mid-season yellow tomato, obtained in 1984, like the Green Zébra, by the "magician" Tom Wagner, is very popular. It looks like a small banana about 10 cm long. The fruits of this productive variety grow over a long period. It is not very juicy and contains few seeds. It is interesting to cut it lengthwise and place slices on…
Large, round, flattened fruit, dark red, shaded near the peduncle, weighing 200 to 400 gr. Its purple flesh is fleshy and juicy. Very good flavor. Sowing: March-April 50 seeds approximately
Large late heirloom American tomato, orange-red. Fruits from 150 to 200 gr. about have a fine, juicy and sweet flesh with a refined and vinous taste. Productive and very vigorous. Sowing: March-April 50 seeds approximately
Variety known since 2011, improved by Tom Wagner from the Green Grappe. Excellent taste, subtle. Oval, green fruit with translucent skin reminiscent of a grape. To be harvested very ripe. Very vigorous plant, to be staked absolutely! Sowing: March-April 50 seeds approximately
Very close to the wild type, this mid-season species close to the cultivated tomato, produces very many small round orange fruits in clusters bearing many fruits of 1.5 to 2 grams. These micro-tomatoes are firm with a tangy and fragrant flavor. Tomatoes to eat in a salted croque, as a garnish or to put in jars. Tomato very resistant to…
This variety was bred by a family of gardeners over 3 generations. Voluminous ribbed red tomato, of very good taste, fleshy and melting, with few seeds. This is a late variety. Sowing: March-April 50 seeds approximately
This variety is part of our Treasures of the Conservatory collection. Very rare variety available only at the conservatory. Early tomato, medium in size, heavy, with taut orange skin at the start, which turns yellow when ripe. The interior is surprising, cut in two, the quirky-shaped lodges draw a kind of Mayan statue. Its orange flesh of exceptional quality is…
Ancestral variety dark purple, from the Aztecs, according to Eduardo Valenzuela, mid-season, fruits of 15-20g. Flesh dense, soft and sweet, with few seeds. Drought resistant. Sowing: March-April 50 seeds approximately
Tomato Petit Bec is an early tomato from Quebec. Red, medium sized, in bunches. High productivity and determinate growth to around 50cm in height. Sweet and tangy flavor. Ideal variety for making tomato sauces. Sowing: March-April 50 seeds approximately
Very old variety from Kentucky. Fruits from 250 to 400 gr. on average, can reach 1 kg. This late variety produces huge round tomatoes whose flesh is similar to that of a slice of pineapple, orange-yellow striped with red. Contains few seeds, firm, juicy, sweet and very fragrant. It is absolutely necessary to eat it raw, it is delicious and…
Productive, fruits from 150 to 250 gr. French variety found at the Farm-Conservatory of a Thousand Ancient Varieties in Sainte Marthe in Sologne. It is a magnificent fruit with dense, juicy, sweet and very fragrant flesh. The fruit is heavy, round, very red and regular in shape. Perfectly indicated for making stuffed tomatoes. Sowing: March-April Approximately 50 seeds
